Try this chicken and chorizo stew, then check out our chicken and chorizo jambalaya, vegetarian stew, pork stew, paprika chicken and slow cooker chicken stew.


  • 1 small red onion, sliced
  • 2 cloves garlic, crushed
  • olive oil
  • 1 tbsp chilli powder
  • ½ red pepper, cut into chunks
  • 4 skinless chicken thighs, cut into strips
  • ½ pack chorizo, cut into strips
  • 4 tomatoes, chopped
  • 300ml chicken stock
  • 400g tin borlotti beans, rinsed and drained
  • ½ small bunch coriander, chopped
  • bread to serve wholemeal pitta


  • STEP 1

    Cook the onion and garlic in 1 tbsp olive oil until softened. Add the chilli powder and pepper and cook for a minute. Add the chicken and chorizo and fry for a couple of minutes.

  • STEP 2

    Stir in the tomatoes and stock and bring to a simmer. Add the beans and cook for another 15-20 minutes until thickened. Stir in the coriander and serve in bowls with the pitta bread.


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